Page 57 - CWA MAY-JUNE 2020-v2

Coconut Meringue
15g egg white powder
70ml water
50g isomalt
50g sugar Pandan Yoghurt
45ml water CHEF + RECIPE
50g coconut puree 3. Add pandan ice-cream and yoghurt to a mixing bowl
and mix until homogenised. Keep refrigerated.
Coconut Mousse
300g coconut puree Pistachio Crumble
300ml cream (36%)
20g yoghurt 4. Add in melted unsalted butter, sugar and pistachio
15g icing sugar
paste to a bowl and mix with an electric mixer until pale
Pandan Yoghurt and fluff up. In another bowl, add flour, almond powder
and grounded pistachio to a bowl and mix well. Transfer to
150g pandan ice-cream an electric mixing bowl and add in butter, sugar & pistachio
200g yoghurt
paste. Mix all ingredients well using low speed to form
Pistachio Crumble dough. Crumble dough into small pebbles and place onto
a pre-lined with parchment paper and store in freezer for
100g unsalted butter, melted 20 minutes. Pre-heat an oven at 175˚C and add the frozen
100g sugar dough for 21 minutes. Every 7 minutes, remove the baking
20g pistachio paste pan from oven and use a metal scrapper to cut the brown
100g flour crumble. Remove baking pan from oven and allow cooling
50g almond powder until room temperature. Store the crumble in an air-tight
50g grounded pistachio container and set aside.

Pistachio Sponge
225g unsalted butter Pistachio Sponge
900g eggs
60ml honey 5. In a pot, melt unsalted butter until 60˚C. Add all the
600g sugar ingredients to the pot with the melted unsalted butter using
90ml water an immersion blender till homogenised. Transfer the mixture
60g pistachio paste to a siphon and charge with 2 cream charges. Place siphon
510g flour horizontally in a cool dry place for 20 minutes to rest. Pre-
30g egg white powder line a 25 x 25cm baking ring with aluminium foil and siphon
the mixture into the baking ring. Tap the baking tray once.
Tuile Pre-heat oven at 180˚C and add baking tray for 17 minutes.
100g unsalted butter, melted Remove baking tray from oven and set aside to cool down
100g icing sugar to room temperature. Remove the baking ring and cut
100g egg whites sponge into desired shape and size. Set aside.
100g flour
Tuile
Coconut Meringue
6. Add all ingredients to a mixing bowl and mix until
1. In an electric mixer mixing bowl, bloom egg white homogenised. Place bowl in a refrigerator for 20 minutes.
powder with water until semi-soft. In a pot, add isomalt, Remove from refrigerator and transfer to a silicon mat.
sugar and 45ml water and simmer until 121˚C temperature Spread the mixture evenly onto the mat and cut to desired
to form sugar syrup. In the mixing bowl with bloomed egg shape and sizes. Place the silicon mat in room temperature
white powder, set mixer to low speed and pour in sugar to dry for 10 minutes to form a skin. Pre-heat oven at 175˚C.
syrup, whisking till room temperature to form meringue. Transfer the silicon mat to a baking pan and bake in oven
Remove the mixing bowl from the electric mixer and add for 7 minutes or until mixture becomes golden brown.
coconut puree to bowl. Fold in coconut puree into the Remove from oven and cool to room temperature. Store in
meringue. Spread coconut meringue onto a dehydrator an air-tight container.
tray pre-lined with a plastic sheet and dehydrate at 55˚C
overnight.
7. On a serving plate, spread some of the pandan
Coconut Mousse yoghurt. Scoop out 1 tablespoon of the pistachio crumble
and sprinkle over the pandan yoghurt. Quenelle the
pandan yoghurt onto the serving plate. Place 3 dollops of
2. Add all ingredients to a mixing bowl and mix until coconut mousse. Place pistachio sponge on the side and
homogenised. Transfer mixture to a siphon and charge garnish with coconut meringue. Top off with tuile and serve
siphon with 2 cream charges. Keep siphon horizontally in immediately.
the refrigerator.

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